老化因素对大米抗性淀粉制备的影响

研究老化因素对大米抗性淀粉（RS）制备得率的影响效果。先将大米淀粉制成4个不同糊化度（30％：30min和60min；60％：30min和60min）的原料粉，然后选取温度、pH、老化时间，Ca^2＋添加量作为老化因素，采用四因素三水平正交设计，根据Rs得率筛选优化组合。结果是采用30％的淀粉乳（干基），糊化30rain，在中性条件下，添加1％Ca^2＋于60℃老化12h，RS最高得率达到了19％。老化因素对RS的影响为：时间〉温度〉Ca^2＋〉pH。     

变性淀粉及谷朊粉对面团特性的影响研究

研究淀粉及变性淀粉、谷朊粉对面团特性的影响。结果显示：在面粉中，按4％的比例添加马铃薯变性淀粉，对面团的稳定时间、弱化度及抗张强度等均有显著的影响（P〈0．01）；添加6％木薯变性淀粉，面团抗张力增加26、6％；添加3％的谷朊粉，面团形成时间及稳定时间均有较大增加。木薯原淀粉及其变性淀粉等对面团的特性影响不大。     

TRIAL METHOD FOR MEASURING THE EFFECT OF LIPIDS ON THE RHEOLOGICAL PROPERTIES OF STARCH PASTE DURING THE GELATION PROCESS

An attempt was made to measure the effect of lipid components on the viscosity and thixotropy of wheat starch paste in a short aging time after gelatinization. Viscometry was used to follow periodically the changes in apparent viscosity (at 76.8 s⁻¹) of the mixed paste of wheat starch and one of a series of lipids in a cone-plate viscometer for 210 min after gelatinization, i.e. a procedure of eight cycles of measurement with a sample. Each cycle of the measurement consisted of viscometry for 3 min and a rest period for 27 min at 30°C. The apparent viscosity of all the samples decreased greatly during the 3 min measurement due to thixotropic breakdown of the macroscopic structure in the samples. The results suggest that the presence of a small amount of free fatty acid and monoglyceride may play a role in reducing starch paste gelation.     

THE INFLUENCE OF WORK SOFTENING ON THE VISCOELASTIC PROPERTIES OF BUTTER AND MARGARINE

Abstract Creep compliance-time studies at low stresses give more information about the structural changes in work softened butter and margarine than the Cone Penetrometer. They show that margarine undergoes a greater structural change than butter. Margarine loses most of its instantaneous elasticity in an unrecoverable manner. However, most of the Newtonian viscosity loss is recovered. Butter loses much less of its instantaneous elasticity, and most of what is lost is recovered during aging, but less of the Newtonian viscosity which is lost is recovered. Retardation spectra derived from creep compliance-time curves for both butter and margarine before work softening show a peak at ∼10⁴ sec. In contrast to margarine, butter does not lose this peak when work-softened. For margarine, the peak slowly redevelops during aging and occurs at ∼10² sec. Past interpretation of Cone Penetrometer data has been based on the simplified concept of primary irreversible bonds and secondary reversible bonds, and the changes in their relative proportions during work softening. The present approach avoids the allocation of bond strengths into these arbitrary categories, and is based on the realization that butter and margarine contain a wide range of bond strengths.     

淀粉基脂肪模拟物的性质及代脂研究

以玉米淀粉为原料，在不同条件下对其进行酸水解制取脂肪模拟物。并对得到的不同DE值（糖液中的还原糖含量占干物质百分率）的玉米淀粉基脂肪模拟物进行性质研究。扫描电镜观察结果表明，样品具有2μm-6μm的粒径；x-粉末衍射图表明，样品保留了A型特征峰。以其中一种脂肪模拟物为代表，作为脂肪替代品加到奶油中进行代脂研究，结果表明所制得的玉米淀粉水解产物可作为脂肪模拟物用于奶油中。     

蜡质马铃薯淀粉的性质及应用

蜡质马铃薯淀粉具有比普通马铃薯和蜡质玉米淀粉更为优良特性。具有糊化温度低、膨胀容易,糊化时吸水、保水力大,糊液的粘度很高、透明度非常好,平均粒径大、粒径大小分布范围广等独特性质,蜡质马铃薯淀粉在食品工业具有广泛应用前景。     

红薯微孔淀粉的制备及性质研究

以红薯淀粉为原料，探讨α-淀粉酶用量、反应温度、反应pH值和反应时间等因素对其微孔化反应的影响，并对微孔淀粉的吸水率、吸油率和X射线衍射以及扫描电子显微镜结构表征进行了研究。     

RHEOLOGICAL PROPERTIES OF RENNET-INDUCED GELS DURING THE COAGULATION AND CUTTING PROCESS: IMPACT OF PROCESSING CONDITIONS

The effects of gelation temperature (GT), pH, milk solids nonfat (MSNF) content and aging time on the small and large deformation rheological properties of rennet‐induced skim milk gels were studied. Small amplitude oscillatory rheometry (SAOR) was used to study gel formation. A constant shear rate was applied to gels of various ages to try to simulate the cutting process used in cheese vats. Second‐order polynomial models successfully predicted (R² ≥ 0.83) the relationship between processing parameters and rheological properties of gels. The processing parameters – gelation pH, GT and MSNF – had a significant effect on the rheological properties of rennet‐induced gels. The type and the nature of bonds in these networks and the time scale of applied deformation affected the rheological properties of rennet gels. As time after rennet addition increased, storage modulus, loss modulus and yield stress values increased. This resulted from an increase in the number and strength of bonds with time. The yield strain decreased with time probably because of rearrangements in the network making the gel shorter/brittle in texture. When the impact of the time scale of the applied deformation was compared between the small (storage modulus as a function of frequency) and large (yield stress as a function of constant shear rate) deformation properties of rennet‐induced gels, similar power law exponents were obtained. This similarity presumably reflects the type and relaxation behavior of bonds in this casein network. These results identify the impact of several important processing variables on both the small and the large deformation rheological properties of rennet‐induced gels, which could be useful in identifying gelation properties that improve cheese yield.     

麦芽糖产率与淀粉液化程度关系的研究

研究了麦芽糖的理论与淀粉液化程度的关系,当应用麦芽糖 生成酶可水解麦芽三糖时,麦 芽糖的产率为［０ ．９７７５ － ９ Ｄ Ｅ／（２０ － ２ Ｄ Ｅ）］ ×１００ ％ ;当所用麦芽糖 生 成 酶 不 能 水 解 麦 芽 三 糖 时, 麦 芽 糖 的 产 率 为［０ ．９３２５ － ２７／（２０ － ２ Ｄ Ｅ）］ ×１００ ％ 。理论关系式 与实验结果良好。     

EFFECT OF TYPE AND LEVEL OF STARTER CULTURE ON THE RHEOLOGICAL PROPERTIES OF SET YOGURT DURING GELATION PROCESS

The effect of type and level (2, 3, 5%) of starter cultures on the rheological properties of set yogurt during gelation process was studied using a cylindrical rotational viscometer. At the beginning of the gelation process the viscosity was constant after which the viscosity rose rapidly and reached a maximum value and then gradually decreased. The results indicate that the starter type and level have a definite effect on yogurt viscosity during gelation process. The Ostwald-de Waele power-law model was used to characterize the flow behavior of the curd.     

微波法酸解和酯化复合变性淀粉的制备及其性质的研究

研究了在微波条件下以硬脂酸和玉米淀粉为原料制备硬脂酸玉米淀粉酯的工艺条件。制备过程中酸解和酯化同时进行，缩短了反应时间，提高了工作效率。和原淀粉相比，其糊粘度较低、透明度高、抗凝沉性较好，有一定的乳化性。     

淀粉糊化和回生的研究

对淀粉糊化和老化现象进行了论述，着重介绍了其影响因素，并概述了淀粉糊化和老化的测定方法。     

抗性淀粉制备现状与发展对策的探讨

抗性淀粉是近年来发展起来的一个新概念,其功能类似膳食纤维,并具有膳食纤维所不及的优点,已成为国外食品界和医学界研究的热点,国内则刚起步。简述了国内外抗性淀粉制备的现状及存在问题,并就发展对策进行了探讨。     

戊二醛与水解淀粉对棉织物抗皱整理的研究

采用戊二醛与水解淀粉对棉织物进行抗皱整理,通过正交试验,讨论戊二醛和催化剂用量、淀粉水解时间、焙烘温度和焙烘时间等因素对整理后棉织物折皱回复角、断裂强力保持率、白度的影响,得出最佳工艺方案:淀粉水解时间为90min,戊二醛的浓度为70g/L,催化剂浓度为25g/L,焙烘温度为140℃,焙烘时间为3min.在此工艺条件下,整理后棉织物缓弹折皱回复角为280°,断裂强力保持率为61.3%,白度为71.2.     

THE INFLUENCE OF COMPOSITIONAL CHANGES IN BEEFBURGERS ON THEIR TEMPERATURES AND THEIR THERMAL AND DIELECTRIC PROPERTIES DURING MICROWAVE HEATING

This study focused on a microwavable bunburger consisting of a precooked burger in a bread bun. The objective was to assess whether burger formulation changes would affect selected thermal and dielectric properties of the precooked burgers in addition to affecting bunburger temperatures during microwaving. Control burgers and those with elevated fat, water, rusk and salt levels were prepared. Proximal analysis of the raw and precooked burgers revealed a reduction in the fat and moisture content differences following deepfrying. However, burger formulation influenced (P<0.05) the measured thermal and dielectric properties of the precooked burgers in addition to affecting temperatures (P<0.05) from the burger edge and the top and bottom buns. Temperatures from the burger center were not affected (P< 0.05). Adjusting composition does offer the manufacturer a method to alter temperature during microwave heating through the magnitude of the temperature changes observed in this work were small.